Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt

Perina, Natália Pratis; Granato, Daniel; Hirota, Claudia Y.; Cruz, Adriano G.; Bogsan, Cristina Stewart Bittencourt; Oliveira, Maricê Nogueira de

doi:10.1016/j.foodres.2015.01.014

Cited by 60 publications

(39 citation statements)

References 58 publications

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“…This fact is associated with the higher fiber contents of such samples, which may be responsible for the thick and viscous texture. Perina et al [22] did not find significant differences between the texture of yogurts with passion fruit peel and seeds flour and the control. However, Raju and Pal [21] observed that yogurt fortified with 1.5% of soy fiber or oat fiber present lower scores for texture than the control.…”

Section: Sensory Evaluationmentioning

confidence: 86%

“…Plain drinkable yogurt had the highest number of lactic acid bacteria, but PFF addition was not correlated with the lactic acid bacteria count (r = −0.0269); therefore, the flour addition did not impair the drinkable yogurt shelf life. Perina et al [22] also reported on the use of passion fruit by-products in yogurt formulation and they did not observe any influence of PFF on lactic acid bacteria. A decrease in lactic acid bacteria count was observed during storage, which may be related to the low pH post-acidification.…”

Section: Microbiological Evaluationmentioning

confidence: 96%

“…Significant differences were found among all treatments, and the scores for bitter taste were proportional to the PFF concentration. In a yogurt formulation developed by Perina et al [22], panelists noted a bitter taste for yogurt that may be considered a driver of disliking when in excess, and the authors associated this bitter taste to the addition of strawberry pulp and unflavored passion fruit peel-powder.…”

Section: Sensory Evaluationmentioning

confidence: 99%

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Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

et al. 2018

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Peels and seeds are the primary by-products of the passion fruit agroindustry. This study was designed to evaluate the potential of passion fruit peel and seeds flour (PFF) as a source of fiber and minerals to enhance the functional properties of drinkable yogurt. Proximate composition, mineral content, technological (pH, viscosity, color, and syneresis), and microbiological analyses (lactic acid bacteria, as well as yeast and mold counts), acceptance test, descriptive sensory analysis, and shelf life assessments were analyzed. Drinkable yogurts fortified with PFF showed higher fiber levels (both soluble and insoluble) and mineral content (potassium, magnesium, and manganese). Incorporation of PFF increased the viscosity and promoted changes in the color parameters of yogurts. During storage, the pH and the number of viable lactic acid bacteria decreased while the syneresis and yeast and mold counts increased. The shelf life of drinkable yogurts was estimated to be 21 days. Regarding sensorial aspects, drinkable yogurt fortified with 2% of PFF was considered the most viable product for market exploitation. The present contribution indicates that the use of passion fruit by-products in the development of drinkable yogurts is a viable alternative which can be explored for nutritional, technological, and sensory purposes by the food industry.

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Section: Sensory Evaluationmentioning

confidence: 86%

Section: Microbiological Evaluationmentioning

confidence: 96%

Section: Sensory Evaluationmentioning

confidence: 99%

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Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

et al. 2018

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“…In this sense, inulin, fruit powders, vegetable oils, antioxidants, dietary fibre, minerals, probiotics, and vitamins have been successfully incorporated aiming to enhance their nutritional value and appeal to consumers (Sfakianakis & Tzia, 2014). Changes in textural characteristics (cohesiveness, adhesiveness and firmness) were evinced and sensory attributes (flavor and aroma) were the limiting factors to consumer acceptability (Bertolino et al, 2014;Pelaes Vital et al, 2015;Perina et al, 2015;Pimentel et al, 2012;Sah et al, 2016). On the other hand, the addition of quinoa flour to yogurts contributed to postacidification during refrigerated storage (Casarotti et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

et al. 2017

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Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at 1, 3 and 5 g 100 mL -1. A product without supplementation was used as control. Products were assessed for moisture, carbohydrates, proteins, fats, total dietary fibre (TDF), ashes and minerals. The pH, acidity and syneresis of yogurts were measured after 1, 7, 14 and 21 days of storage and a Texture Profile Analysis (TPA) was carried out. Applying hedonic scale, 102 consumers analyzed the overall acceptability, color, texture, flavor and aroma of yogurts. Supplemented products showed significant higher protein, carbohydrate and fat contents. Hardness and adhesiveness showed a negative association whereas a positive one was found between springiness and cohesiveness. Yogurt is not necessarily the adequate matrix for hauling quinoa compounds since the addition of greater amounts of 1 g 100 mL -1 quinoa flour had undesirable effects on gel stability (syneresis and increases in total acidity) and consumer acceptability.Keywords: proximate composition; proteins; acidification during storage; sensory attributes. Practical Application:The utilization of quinoa in yogurt formulations can enhance their nutritional value.

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“…The major effect of the soluble fibers occurs by the retarding gastric absorption of sugars and amino acids in the small intestine, reducing the postprandial blood glucose responses (Perina et al, 2015). Therefore, a high consumption of dietary fiber promotes higher satiety, less energy ingestion, and also a contribution to obesity control (Perina et al, 2015). Consumers have been bombarded with a wide range of new food products, which has led the food industry to use sensory profiling tools to develop more attractive products and meet consumers' expectations (Esmerino et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

The Evaluation of the Sensory and Microbiological Properties of the Yogurt Supplemented with Achillea melifolium and Solanum muricatum

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et al. 2018

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This research explored the sensory characteristics and consumer acceptance of novel yogurt. The study aimed to develop a new type of yogurt through addition of microcapsules with Achillea melifolium infusion and jelly from the pepino fruit. The effect of yogurt supplementation with four different levels (0%,1%,3%,5%) of microcapsules with Achillea melifolium infusion (MI) and four levels (0%,3%,7%,11%) of pepino juice jelly (PJ) on sensory properties and the viability of lactic acid bacteria in yogurts during storage (21 days) at 4°C was evaluated. The yogurt supplementation with 3% microcapsules and 7% jelly significantly improves the stability of the lactic acid bacteria, that contained the recommended levels of 10 8 cfu/g lactic acid bacteria at the end of 21-days shelf life. All the yogurt samples, however, contained the recommended levels of (10 6 -10 7 cfu/g) lactic acid bacteria at the end of 21-day shelf life.The yogurt with 3% microcapsules and 7% jelly was the most appreciated (6.78 points), followed by the classic yogurt (5.98 points). Total phenols content was 251 mg GAE/g for A. millefolium infusion and 117 mg GAE/g for pepino juice. The radical scavenging activity of A. millefolium infusion was 78% and for pepino extract 56.30%.

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Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt

Cited by 60 publications

References 58 publications

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

The Evaluation of the Sensory and Microbiological Properties of the Yogurt Supplemented with Achillea melifolium and Solanum muricatum

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